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Item type:Publication, Liposome containing methyl jasmonate incorporated with vitamin B12 alleviates chilling injury of ‘Queen’ pineapples(2023-11-01); 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Substrate reactivity of polyphenol oxidase and browning inhibition of fresh-cut ‘nam dok mai si-thong’ mangoes by protein-based sericin coating(2020-01-01); Charoenrat, TheppanyaRecent studies aimed to investigate five phenolic substrates’ reactivities in terms of PPO activity compared with browning symptom occurrence, as well as the efficiency of sericin extracted from ‘Nam Dok Mai Si-Thong’ mango in vitro on polyphenol oxidase (PPO) activity, and the efficiency of sericin coating on browning inhibition of fresh-cut ‘Nam Dok Mai Si-Thong’ mango during storage. The specificity of PPO activity was determined using various substrates such as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from ‘Nam Dok Mai Si-Thong’ mango was more actively specific to catechol and 4-methylcatechol than other substrates that revealed a darker browning color on mango pieces. In vitro, sericin inhibited the activity of PPO reacted with catechol and 4-methylcatechol substrate in mango extracts. The efficiency of sericin coating on browning inhibition of fresh-cut mangoes was then investigated. Application of a 2% sericin coating maintained the visual appearance including the L* value, browning index, browning score, and inhibited enzymatic browning incidence by lowering the increases in total phenol and PPO activity compared to the control during storage at 10°C for 4 days. However, sericin seemed to have no influence on phenylalanine ammonia-lyase (PAL) activity. Moreover, sericin coating enhanced the antioxidant activity of fresh-cut mango when compared to the control. In conclusion, we found that sericin coating is an effective option to maintain the visual appearance, and inhibit the enzymatic browning incidence, of fresh-cut ‘Nam Dok Mai Si-Thong’ mangoes during registered storage.1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'(2019-10-31); 3 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Antimicrobial activity of edible electrospun chitosan/cellulose acetate/gelatin hybrid nanofiber mats incorporating eugenol(2019-06-04); Tepsorn, RachaAntimicrobial nanofiber mats were successfully fabricated via electrospinning. Polymer solutions of chitosan, cellulose acetate and gelatin were blended at a volume ratio of 4: 1: 5. Eugenol at concentrations of 0 to 10. 0% (v/ v) was directly incorporated into the mixed polymer solutions. Electrospinning was performed at 23 kV with a flow rate at 0. 7 ml/ h and collector distance of 10 cm. The average diameters of fibers incorporated with eugenol ranged from 152. 32± 41. 48 to 288. 92±77. 69 nm. Fibers with larger diameters and junctions appeared when the concentration of eugenol was increased. Eugenol release was observed within 300 min. The burst release of eugenol at 0.1, 0.75, and 1.5% (v/v) reached equilibrium after 60 min while the burst release at 3.0, 5.0 and 10. 0% (v/ v) continued to increase gradually. The phase transition temperatures of nanofiber mats incorporated with eugenol ranged from 129.69 to 161.84 °C. The thermal characteristic demonstrated that the melting point decreased in accordance with the increase of incorporated eugenol. The nanofiber mats with eugenol at less than 5. 0% (v/ v) showed better thermostability than mats incorporated with eugenol concentrations greater than 5.0% (v/v). Antibacterial activity was tested against Salmonella typhimurium and Staphylococcus aureus. The results demonstrated that the edible electrospun CS/ CA/ Gel nanofiber mats incorporated with eugenol could effectively retard the growth of both bacteria. Our results suggest that eugenol incorporated nanofibers have potential applications as antimicrobial materials in active food packaging, air filtration, antibacterial textiles, wound dressing, drug delivery and others. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. 'Kim Ju' by using combinative hot water and methyl jasmonate immersion(2019-01-01); ; Tepsorn, RachaPostharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of 'Kim Ju' guava fruit during storage at 12 ± 1 °C for 18 d. The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion(2018-06-01); ; ; Boonyaritthongchai, PanidaPhysicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.3 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage(2017-01-01); ; Tepsorn, RachaThe aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of 'Kimju' guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 °C, 90 ± 2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of 'Kimju' guava.1